DINNER MENU
Love your meal and want to buy a round of beers for the Chefs? $10
APPETIZERS
*Tuna Tartare 20
Ahi – house guacamole – wasabi cream –
wonton chips
Smoked Duck Wings 26 GF
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis –
salsa roja – cotija
Meat and Cheese Board 28
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
Lump Crab Cakes 27
3 jumbo lump crab cakes – dijon aioli – local greens
Burrata 17 VEG • GF
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Parmesan Roasted
Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Black Eye Pea Hummus 14
Southern Spiced Hummus finished with TX Caviar, Olive Oil and House Crackers
SOUP
Chefs Whim – MP
SALADS
Add to any salad:
Fried or Marinated • Grilled Chicken 8
Salmon 14 • Crab Cake 9
Blackened Jumbo Shrimp 13
TED’S Arugula & Grapefruit 16 VEG • GF
Baby arugula, fresh Florida grapefruit, pomegranate, goat cheese, and sunflower seeds tossed in smoked pecan vinaigrette
Street Corn Salad 14 VEG • GF
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
The Gafford Caesar 13 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2
VEG (Vegetarian) VEGN (Vegan) GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
ENTREES
*THE BURGER 20
8oz blend of brisket, short rib and ground chuck – mature cheddar
cheese – veggies, served on a buttered brioche bun and served with
house kettle chips
add: bacon or guacamole 2
THE GAFFORD 59
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13
MABEL’S FRIED CHICKEN 23
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
*8OZ BEEF FILET MIGNON 49 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with
our signature house made 72-hour steak sauce over garlic confit
mashed yukons and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13
SOUTHERN STYLE MEATLOAF – While it lasts 26
Individual 14oz meatloaf served with house bbq glacé and caramelized
onion demi glacé. Topped with crispy leeks over garlic confit mashed
yukons and local vegetables
(meatloaf: short rib, chuck, brisket and bacon)
*MAPLE BRINED DOUBLE BONE PORK CHOP 37 GF
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
OVERNIGHT SHORT RIB 35 GF
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T’s jalapeño cheese grits and local vegetables
SCOTTISH SALMON 28 GF
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild
grains and local vegetables
SOUTHERN SHRIMP AND GRITS 30
Blackened Florida Shrimp, T’s Jalapeño Cheese Grits, Alligator Andouille, Corn Crema, and Cotija
BLACKENED LOCAL AHI TUNA 33
Day Boat Ahi served pan roasted RARE topped with sesame soy glaze and local mango pico over wild grains and local vegetables
PRETZEL CRUSTED SNAPPER 34
Daily selection of local snapper served pan roasted with honey- dijon beurre blanc over wild grains and local vegetables
*Local Grouper 41 GF
Market choice of local grouper, fire grilled with house seasoning and
Florida jumbo gulf shrimp, finished with low country crème over wild
grains and local vegetables
LOCAL SWORDFISH 32 GF
Fire Grilled and finished with house chimichurri and aji amarillo crema
served over wild grains and local vegetables
TOMATO ROASTED SPAGHETTI SQUASH 21 VEG • GF
Pulled spaghetti squash, heirloom roja tomato salsa, charred local sweet corn, cojita cheese, fresh pico and cilantro pesto
DESSERTS
7 layer
Carrot Cake 13
with cream cheese icing
Bourbon Vanilla Pots de Crème 13
topped with brulee’d bananas, fresh whipped crème and ‘nilla wafer crumble
Chocolate cake 14
strawberry vanilla ice cream & graham cracker crumb
Southern
Buttermilk pie 12
served with seasonal berry coulis and fresh whipped cream
Ricks
peanut butter pie 12
with oreo crumb and fresh whipped cream